Porky Penne Stir Fry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 404.3
  • Total Fat: 9.8 g
  • Cholesterol: 55.1 mg
  • Sodium: 35.3 mg
  • Total Carbs: 57.3 g
  • Dietary Fiber: 11.3 g
  • Protein: 26.7 g

View full nutritional breakdown of Porky Penne Stir Fry calories by ingredient
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Long day, uncertain schedule and no idea when we (the fam) will get a chance to eat... Long day, uncertain schedule and no idea when we (the fam) will get a chance to eat...
Number of Servings: 6


    * Butter, unsalted, 0.25 stick
    * Water, tap, 1.5 cup (8 fl oz)
    * Pork Tenderloin
    * Garlic, 2 tbsp
    * Baby Pepppers (Red & Orange) 3 peppers per serving, 3 serving
    * Beans, black, 1 cup
    * Whole Wheat Penne (dry), 13.25 oz
    * Scallions, raw, 4 medium (4-1/8" long)


Early-ish in the morning, take your pork and place in a non-stick sprayed crock pot, slit open top a few times then push about half (1 tbsp) of your minced garlic into the pork slits, lightly season with onion powder, dried oregano flakes and red pepper flakes if you wish. Pour in the water on the bottom of the crock (not over the pork itself) then set on Low and cover. Cook for however long it takes to actually get to dinner later in the hectic/non-scheduled day.

Have your hectic/non-scheduled day...
(Sometime during the day, prep your shrimp and refrigerate - likewise, slice up your peppers and set in the fridge for use later. Trust me, it'll make things go quicker when everyone is hungry.)

About the time you're ready to heat a wok-like pan and add the 1/4 stick of butter. Saute the remaining half (1 tbsp) of minced garlic with the scallions. Add the peppers and let them soften a bit. Finally, add your black beans (rinsed and drained) and continue to heat on med to med low until mixture is thoroughly heated.

While the mixture is going in your wok-like pan, boil some water and cook your penne per the instructions on the box. I prefer al dente so it doesn't take long.

Once you're near ready to serve up this late meal, turn off your long cooked pork in a pot and shred. I personally find that an electric hand mixer (beater type) worked exceptionally well at this. Mix the entire lot together (either in the wok-like pan or in the now drained pasta pot you used earlier.

Plate and serve...

Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user TIMANTEC.

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